Whole Wheat Carrot Muffins packed with carrots and pecans are great for breakfast or snack! These are the healthier alternative to the regular muffins and taste just as good!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 16 minutes
  • Total time: 31 minutes
  • Yield: 12 muffins
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 1.5 cups white whole wheat flour (198 grams, or regular whole wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil (2 oz, or use any oil of choice)
  • 1/2 cup brown sugar (100 grams)
  • 1 teaspoon vanilla extract
  • 1 large egg (at room temperature)
  • 1 cup unsweetened applesauce (8 oz)
  • 1 cup shredded carrot (from 2-3 medium carrots)
  • 1/2 cup chopped pecans (or walnuts)
  • turbinado sugar (optional, to sprinkle on top)

Method

  1. Preheat oven to 375 F degrees. Line a 12 count muffin pan with liners and set it aside.
  2. In a large bowl whisk together white whole wheat flour, baking soda, cinnamon powder, ground nutmeg and salt. Set it aside.
  3. To the steel bowl of your stand mixer (or to a regular bowl if using hand mixer) add oil, brown sugar, vanilla extract, egg and applesauce. Mix at medium speed for 2 minutes until it's all well combined.
  4. Add the dry ingredients into the wet and mix to combine. Mix only until the flour is just combined, do not over-mix. Fold in the shredded carrots and chopped pecans.
  5. Transfer batter equally among the prepared muffin liners. I got 11 muffins out of this batter.
  6. Sprinkle turbinado sugar on top of each muffin (optional).
  7. Bake in a pre-heated oven at 375 F degrees for 16-18 minutes on until a toothpick inserted in the center comes out clean.
  8. Transfer the carrot muffins on to a wire rack to cool completely.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.